Easy and Delicious Recipes
Blue steak, commonly referred to as blue rare steak or extra rare steak, is a steak with a light outside searing and crimson inside. To achieve this, blue steak is cooked for a brief period. As a result, the steak is soft and supple, ideal Read More
Have you tried Costco short ribs? This dish will be a hit with meat lovers who adore the flavor of Costco boneless short ribs. Try preparing the Costco boneless short ribs recipe if you’re searching for a novel technique to prepare a wonderful meat dish Read More
Why leave your house when you can eat at home and homemade? It’s Absurdly simple to make this homemade version of Subway Sweet Onion Sauce. You’ll be perplexed as to why you didn’t begin preparing this flavorful sauce sooner. Excellent for enhancing your preferred handmade subs, sandwiches, chicken, salads, and more!
Don’t be intimidated by the lengthy ingredient list for this Subway menu item; making this sweet onion sauce only takes a few minutes and yields a condiment that practically never goes bad. It could not be simpler to make and makes a terrific addition to anyone’s sandwiches. It doesn’t contain any odd preservatives, which is just a plus.
As much as I enjoy dining out, I equally enjoy staying in and preparing my versions of well-known restaurant favorites. This simple recipe for a substitute for Subway’s sweet onion sauce is perfect for stashing in your refrigerator as a topping for homemade subs.
The Sweet Onion Sauce’s distinctive tang and sweetness define the Subway experience. So it only makes sense that I would try to recreate that distinctive flavor when preparing my own subs!
I’m sure you feel the same way if you enjoy this tangy sauce!
Have you recently seen the sweet onion sauce on the Subway menu? Are you unsure what it is and what to expect if you get it in a Subway sandwich? So here’s everything you need to know.
What is sweet onion sauce from Subway? The low in fat, sweet, and tasty sweet onion sauce from Subway is prepared with onions and other seasonings. It is one of the restaurant’s distinctive sauces intended to be put on most of its sandwiches or used as a salad dressing.
Frankly, the title contains the key. Regardless, this sauce is quite well-liked. Although it might not be as adaptable as some of the other sauces on the menu, it is still worth a try.
But what exactly is in this sauce, how healthy is it, and what does it taste like? Let’s investigate!
You might also like this Popeyes Blackened Ranch Sauce Copycat Recipe!
The flavor of Subway’s sweet onion sauce is as implied by its name. It is highly sweet and leaves a mildly acidic taste in the mouth. It has a lot of flavors and is rather rich; therefore, a little makes a big difference. As a result, it goes exceptionally well with subs made of chicken, turkey, or fish meats, like this blackened tuna steak.
Together with the honey mustard sauce appears to be another dish that Subway consumers enjoy putting together. You won’t want to include it in your steak and cheese, meatball marinara, or pizza sub melt.
But aside from that, it does appear to complement the other menu items really nicely.
Additionally, its combination with chicken and lean meats, in general, is demonstrated by the sweet onion Teriyaki chicken!
Unfortunately, it is not possible to purchase Subway Sweet Onion sauce. It can only be ordered in-store and added right to your salad or sandwich. While some shops sell sauces, it’s uncommon to find sweet onion.
In reality, some Subway locations offer a ” Subway Grocery service.” Essentially, this enables clients to purchase specific sauces in a sauce bag. Though, only the mustard, mayonnaise, marinara, ranch sauce, teriyaki, or chipotle sauce are usually available.
You can always specifically request more sweet onion sauce, but the staff’s decision in doing so is final.
However, another sauce brand is sold online and has a flavor profile similar to that of Subway.
You might also like this Arby’s Bronco Berry Sauce Copycat Easy Recipe!
The fact that this recipe uses such basic ingredients is its best feature. Probably, your pantry already contains all you need. Along with the fact that the ingredients are straightforward, it keeps well in the fridge.
For the most outstanding results, I advise utilizing your sweet onion sauce within two to four weeks; nevertheless, it will last much longer. The finished sauce will have a lengthy shelf life because all ingredients have one! Exercise caution, and if in question, toss it out as you would with anything.
Always store homemade sweet onion sauce in the refrigerator in an airtight container.
For detailed instructions with ingredients measurements, scroll down.
Sugar: This gives sweet onion sauce its “sweet” flavor.
Vinegar: A little sour is necessary with anything sweet! Clean-tasting traditional white vinegar is ideal for this dish.
Onions: You’ll need to use grated onion to keep the sauce silky. It was grated into a smooth paste using a little rasp grater. Although you may also use a garlic press, grating it is preferred. Simply watch those fingers!
Red wine vinegar: You will also require a small amount of red wine vinegar. This dish benefits greatly from the addition of this additional taste factor.
Corn starch: This thickener gives the Sweet Onion Sauce its ideal consistency by acting as a thickener.
Mustard: This dish needs a smooth, somewhat spicy mustard like Dijon mustard to offer the right amount of flavor.
Sesame oil: Just a little sesame oil! Either ordinary sesame oil or roasted sesame oil can be used.
Seasonings: You’ll need salt, celery seeds, onion powder, poppy seeds, dry mustard powder, paprika, black pepper, and garlic powder.
Water: This keeps the sauce from becoming overly potent. It won’t be diluted at all because the corn starch will help thicken the mixture.
You only need a medium-sized saucepan and a whisk to get started! This recipe couldn’t be more basic.
Stir everything together in the pot after adding the ingredients. Over medium-high heat, bring to a boil while frequently whisking to avoid burning.
Turn the heat down to low, cover, and simmer for 5 minutes or until thickened. Make sure to whisk often to avoid burning and promote even sauce thickening.
Allow cooling entirely before transferring, labeling, and placing in an airtight container. Use within one month of storing in the refrigerator; otherwise, freeze for longer storage.
You can store it in a squeeze bottle with an airtight cap if you want.
Keto, Sugar-Free, and Diabetic Friendly: Use a low-carb sweetener that measures cup for cup like sugar in place of the sugar. Stevia, Lakanto or Swerve are my top picks.
Verify the individual ingredients (such as sesame oil, red wine vinegar, and Dijon mustard) are free of gluten and other impurities. In all other respects, the recipe, as described, is gluten-free.
Dairy-Free: The recipe, as written, contains no dairy products.
Please share the image below to your Pinterest board if you like this Subway Sweet Onion Sauce Copycat recipe!
You can comfortably make your favorite Subway sweet onion sauce at home! The powerful onion flavor combines sweetness, sourness, and deliciousness to create a sweet onion sauce. Perfect for enhancing all of your preferred homemade subs and sandwiches.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Whereas Subway’s original version of sweet onion sauce is prepared with a lot of sugar, you may have a delicious version of sweet onion sauce as part of your keto diet if you make it at home with sweetness. You can use Stevia, Swerve, or other keto-friendly sweeteners instead of sugar.
Depending on the components, homemade sauces may last anywhere from a few days to a few months. The best sauce will have a vinegar and spice foundation (like this Subway sweet onion sauce) and keep for two to a month. A sauce made with mayo or eggs might only keep for a few days.
A simple Italian sponge cake, “pan di Spagna” is flavored with lemon zest or vanilla. Eggs, sugar, and flour are the only components needed to make it. No dairy products, butter, oil, or baking powder! You will consistently produce a superb sponge cake if you Read More
Your Air-Fryer Kielbasa can be ready to serve fast and effortlessly in less than 10 minutes of preparation and cooking! No oil is used in this fast, easy, hands-off method of cooking Polish sausage, which can be eaten as an appetizer or combined with other Read More
The flavor of homemade mooncakes is unrivaled. This recipe demonstrates how to create classic mooncakes with simple instructions and lots of expert advice.
Every Chinese holiday indeed has a connection to one or more specific foods. I’m presenting a recipe for traditional mooncakes to celebrate the forthcoming Mid-Autumn Festival, which falls on Saturday, September 10, 2022.
Chinese cakes called mooncakes (or Yue bing) can have a sweet or savory filling. It is usually consumed with tea. They are often consumed gently during the Mid-Autumn Festival while observing the moon.
However, yue bing, as they are known in Mandarin, has also spread throughout Asia and is now a pretty popular dish. Yue bing is offered everywhere in September (when the event is held), from street sellers to Cafes.
Mooncakes are well-known across Asia as a result. Their costs have recently increased dramatically due to their growing popularity and the custom of purchasing them as gifts for acquaintances, coworkers, and family members.
Making mooncakes at home is not only cheaper but also healthier! This is because you can choose which artificial colorings and preservatives are used in your mooncake.
The traditional dough used to make mooncakes’ outer shells includes ordinary flour, lye water (alkaline water), vegetable oil, and golden syrup (or invert syrup). For dusting and brushing, more flour and egg wash are employed.
Cornstarch and baking soda are used in other, more contemporary mooncake recipes. Our recipe will concentrate on how mooncakes are traditionally made. However, some contemporary improvements will be included for accessibility.
Several fillings are frequently utilized in Yue bing. White lotus seed, red bean paste, green tea, wu ren (mixed nuts), salted egg yolk, and yam are a few of the most popular ones.
Other contents for mooncakes include shrimp, durian, chicken floss, ice cream, and ground pork.
You’ll note that the mooncakes have a detailed design on their top because a mooncake mold was used to make them! Molds are widely accessible online. However, they come in various designs and sizes.
Molds are often wood and feature replaceable designs, but plastic molds are also available. They not only add to the enjoyment since you can switch up the design, but they also include an easy release method that makes it simple to remove the mooncakes from the mold.
It all depends on the size of the mooncake you want to produce when it comes to dimensions. Two egg yolks and a sizable filling fit my 3.5 ounces (100 grams) mooncake form well. However, you’re welcome to utilize a little mooncake mold and make more miniature mooncakes out of a salted egg yolk.
Buying mooncakes as gifts for family, friends, and coworkers to mark the Mid-Autumn Festival has also grown popular. As a result of the strong demand, the cost of mooncakes has increased yearly.
Compared to the materials’ price, the selling price is significantly higher. So, I decided to create a straightforward recipe that anybody can use to make it at home since I felt it was almost silly.
Additionally, if you give them your homemade mooncake as a present, they will appreciate your honesty, diligence, and effort because mooncake has been overly commercialized in recent years.
Making mooncakes from scratch is time-consuming and requires some expertise. This mooncake recipe, which uses pre-made filling and streamlined processes to save time, explains how to prepare classic Cantonese mooncakes.
Lye water is frequently used to produce the skin on mooncakes. The mooncakes acquire a rich golden brown hue because to the alkaline qualities of lye water. However, it might be challenging to locate lye water, particularly now that it’s illegal in Australia.
Lye water is extremely potent and toxic in excess! Instead of using baking soda, this recipe yields results that aren’t inferior. There is no need to bake baking soda; nonetheless, many people do so to make it more alkaline.
To add to the dough, just combine 1/2 teaspoon baking soda with the same quantity of water. Although the dough becomes more crumbly as a result, mooncakes may still be formed with ease.
Usually, an egg is cured in the shell before being salted to give it a nice, deep umami flavor. In order to achieve this flavor, more expensive and opulent duck eggs are typically utilized during Mid-Autumn celebrations.
Salted egg yolks may be bought in bulk packets expressly for use in mooncake fills like this, and salted eggs can be bought whole or raw. Look at your neighborhood Asian market or buy them online.
Here are some suggestions to help you make the ultimate mooncake and astound your loved ones!
The dough and skin for the mooncakes must be divided up precisely to suit your mold; thus, you must accomplish this. Additionally, it ensures that the skin and filling are perfectly balanced.
If you use less, it may be challenging to cover the filling without splitting. If there is excessive skin, the pastry on the mooncake will be very thick.
I substitute baking soda for the customary lye water, and it performs fantastically to produce gorgeously golden brown mooncakes.
It’s crucial to grease your molds since the pastry might stick there when you build the design. For a simple mooncake release, gently cover the interior of the mold with a pastry brush dipped in vegetable oil.
After the initial baking, giving your mooncakes a small mist of water brings moisture back into the skin, prevents it from breaking, and helps the dough color evenly.
Use a fine brush to apply the egg wash. This aids in getting between the details and removing any extra egg wash that may have become trapped there. The intricate designs may fade and lose character if the glaze is cooked in between them.
To get the ideal golden hue, repeat the glazing and baking procedure as many as necessary. Remember that the color of your mooncakes will intensify after they sit for a few days.
After baking, store your mooncakes at room temp in a sealed container. This makes it possible for the skin to absorb the filling’s oils. The ideal mooncake is produced as a result, with increased flavor, color, and glossiness.
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Ok, now that we know everything we need about these delicious Mooncakes, it is time to make it. If you still need some additional info, check the FAQs below the recipe, or comment below, and I’ll get back to you.
Due to the composition of its components, mooncakes may last a fair amount of time. The mooncakes’ water content is removed after baking, which extends their shelf life. When kept at room temperature in a sealed container, freshly prepared mooncakes can last up to a week.
They can survive even longer if you keep them in the refrigerator! Before eating them, I would take them out of the refrigerator and let them get to room temperature. Allow them to remain at room temperature for two days before putting them in the refrigerator if you’re storing them there since doing so brings out the oils in the skin.
Mooncakes should be kept at room temperature in an airtight container. The skin might soften while absorbing the oils from the filler when they are preserved in this way.
The mooncakes’ distinctive glossy golden brown hue is a result of this.
You may replace the filling with many other flavors, like white lotus seed paste, chestnut paste, taro paste, mixed tree nuts, black sesame paste, and many more! They can be utilized as long as they have the right consistency for rolling the filling into a ball.
Yeah! You can create them even if you do not possess a mooncake mold. It is possible to use a tart mold or even a cupcake plate in place of pushing the formed mooncakes into a mold. Although they won’t have that special pattern, they will still be wonderful.
Serves 20
Serving Size: ¼ of a Mooncake
Calories Per Serving: 288
The famous sponge cake known as Taiwanese castella cake often referred to as Taiwanese soufflé castella, is renowned for its soft, fluffy texture and distinctive bounce. It is wonderful on its own or when topped with whipped cream and fruits. It is delicately sweetened. Taiwanese Read More
Chipotle sauce is a quick and simple method to give any dish a smoky taste, spiciness, and zest. It can be used as a creamy dip or poured over tacos. In either case, you only need a few ingredients from your kitchen to make this Read More
This recipe for the ultimate Swiss roll cake yields a dessert that is not overly sweet and is delicate, fluffy, and spongy. Use whipped cream, jam, or ganache to fill this chiffon-style cake, which is easy to make with the advice I’ve provided below.
Childhood favorites are among the best dishes, as is well known. This recipe for airy, tender Swiss roll cake is fantastic! It’s a stunning cake that would amaze any gathering and isn’t as difficult to make as it seems!
This is the best Swiss roll cake recipe—I don’t intend to sound arrogant! Not only does it taste fantastic, but it also looks stunning and is really simple to make! Valentine’s Day, Mother’s Day, Christmas, or any other special occasion, this Swiss roll cake would be ideal!
This Homemade Swiss Roll Cake is one of my favorite desserts to bake and enjoy. Personally, I love airy cakes, and it’s not a secret they are my favorite. As long as you adhere to the advice I’ve provided below, making Swiss roll cakes is actually fairly simple.
Roll cake, Jelly roll cake, cream roll cake, and Swiss log cake are further names for Swiss roll cake. (A variant that normally occurs around Christmas is the “Buche du Noel” or yuletide log.) In essence, it is a sponge cake wrapped up with whipped cream, chocolate ganache, or jelly as the filling.
Ever ponder the origins of some of these desserts? Such as cake rolls or roll cakes, as well as its varieties like Swiss roll cake or jelly roll cake? Ever wonder how certain tastes, like chocolate cake rolls or strawberry rolls, were started? It’s interesting stuff to ponder while savoring the delightful little cake.
Roll cakes, also known as Swiss rolls or cake, are desserts that resemble sponge cakes and are rolled with fillings. They are sometimes served with whipped cream. They are occasionally referred to as Swiss roll cakes. Strangely enough, that designation does not apply to the other desserts that are classified as roll cakes.
Even though there is some disagreement on where the roll cake, swiss roll cake, and its cousins originated, everyone can agree that it was in Europe. Almost everyone, I suppose. Who cares? You could be asking yourself. They taste great! True; however, it’s important to verify whether the roll cakes you’re eating are from a restaurant that claims to solely provide real and traditional European food. Take Sicilian Cannoli, for example (we’ve talked about them, and you can check the recipe); they are very important to Italians, especially Sicilians.
Nobody is completely certain which is the frankest and shortest response. When a recipe for a sponge cake with jelly smear was published in upstate New York in 1852, it is believed that this is when the roll cake or jelly roll was first used.
The recipe, titled “To Make Jelly Cake,” depicts a contemporary “jelly roll” and says to bake quickly and apply jelly while it’s still hot. Roll it gently, then cover it with a cloth. Slices should be made for the table while cold.
The vocabulary used in the US has evolved through time. From 1852 until 1877, this delicacy was known by the titles Jelly Cake, Roll Jelly Cake, Swiss Roll, Jelly Roll, and Rolled Jelly Cake (1876). It didn’t take long for the nickname “Jelly Roll” to spread.
All around Europe, similar recipes have been discovered; while the fillings have changed, the names have remained constant. Food is strangely like an oral tradition.
When it comes to the Swiss roll, one thing is for certain: it wasn’t invented in Switzerland. In contrast to its northern cousin, the roll cake or Swiss roll, historic English recipes precede them.
France, Austria, Germany, and Hungry have been recommended by certain food experts. It may be discouraging to think that the creator of the exquisite dessert may never be found, but kudos to whoever did. Why this Swiss Roll Cake Recipe is great
This Swiss roll cake recipe has been proven and tested in our household for many years. The cake is not too sugary and is light in texture, moist and fluffy. Only a few simple ingredients are needed, together with an equal amount of egg yolks and whites. (A lot of recipes call for more egg whites than yolks.)
A swiss roll cake contains the following ingredients:
Eggs: the yolks and whites are separated and beaten separately, and the egg whites provide the cake its leavening. The eggs should first be separated; then, they should be allowed to warm up at room temperature.
Milk: You may use whatever sort of milk you have on hand as whole milk.
Cane Sugar: Granulated cane sugar, divided into equal portions for the egg white and yolk mixtures.
Cream of tartar: A cream of tartar is an acid that aids in keeping whipped egg whites stable. If you don’t have a cream of tartar, you may use some vinegar or lemon juice.
Vegetable oil: I prefer avocado oil for cooking, but you may use any light vegetable oil. This gives the cake moisture and elasticity.
Vanilla extract: Vanilla extract, or for variety, you can use any other flavor.
Cake flour (pastry flour): Less protein and gluten are present in this type of flour, which keeps the cake soft.
The eggs must first be taken out of the refrigerator, and the egg whites and yolks separated, as was previously indicated. Why? When the eggs are cold, it is simpler to separate the egg whites from the yolks. To get enough volume during the beating, the egg whites must be at room temperature.
Make sure your basin is clean and free of oil before beginning to beat the egg whites. The egg whites’ ability to whip up well can be hampered by oil. A quick clean with a paper towel and some lemon juice or vinegar before adding the egg whites is a simple method to do this.
2 Tablespoons (30g) of sugar and the egg yolks should be combined and whisked in a separate bowl. Whisk one more before adding the oil, milk, and vanilla extract.
The egg yolk mixture should be sifted over the cake flour and gently folded in until there are no lumps.
Add the egg whites at room temperature to a clean stand mixer bowl with a whisk attachment. Activate the mixer at a low speed.
Add a small amount of cream of tartar (you can also use vinegar or lemon juice) after the egg whites are frothy and bubbling. Slowly add the granulated sugar as you gradually increase the mixer’s speed.
The egg whites should be whipped until they are glossy, fluffy, and attain a gentle peak. (At the end of the whisk, the egg whites will create a curving tail.)
Fold roughly one-third of your egg whites into the mixture of yolks using a spatula. The egg yolk batter will become more fluid as a result. Note that folding differs from stirring.
To avoid deflating the beaten egg whites, you need to use less force. To fold, lower the spatula to the mixture’s bottom and scoop it up with a gentle flick of the wrist while you rotate the bowl by about 90 degrees. Fold and tilt the bowl as necessary to nearly completely homogenize the mixture.
When the egg whites are well absorbed into the batter, add the remaining third of the egg white mixture. Be careful not to overmix, or the egg whites will lose their volume.
Put parchment paper on a 9″ by 13″ baking sheet. Turn the oven on to 375°F and spread the batter onto a baking pan (9 inches by 13 inches).
To get rid of any air bubbles that are trapped, tap the tray a few times. Bake the cake for 13–15 minutes at 375°F or until the top is dry, golden brown, and bouncy to the touch.
The cake should be taken out of the oven and dropped from a height of one foot right away. By doing this, the cake won’t shrink.
Allow the cake to chill on a cooling rack for 10 to 15 minutes, just long enough for it to become slightly warm but not frozen.
Make the whipped cream while the cake is resting. Using a bowl that has been cold in the refrigerator can help the cream whip up properly.
The heavy cream should be poured into the cold basin along with the powdered sugar and whisked to firm peaks. (Avoid overwhipping; it will cause the cream to become butter.)
The Swiss cake portions should ideally be sliced when you are ready to eat. Slice the ends of the cake with a sharp serrated knife after removing it from the refrigerator. With a warm, wet cloth, clean the knife.
Slice the cake into pieces that are about an inch thick, wiping the knife between each slice. Serve the cake plain or with fresh fruit. If you added a scoop of ice cream, that would be fantastic.
The Swiss roll cake should be refrigerated in an airtight container. If a filling besides whipped cream is being used, the cake can be kept at room temperature for up to 48 hours (in an airtight container).
Cake slices can also be sliced into pieces and frozen in separate freezer bags. For up to three months, freeze. Simply let the cake come to room temperature before serving if serving from the freezer.
Whenever I make a new kind of cake, I always turn to this Amazing Swiss Roll Cake recipe and play with the ingredients.
Change the flavor of the vanilla extract or experiment with the filling flavors. There are countless options!
In the past, I’ve made blackberry cream and a filling using fresh mango fruit.
It would be excellent to make blueberry jam, chocolate ganache, or even matcha chocolate cream.
Share the image below to your Pinterest board if you like this Swiss Roll Cake Recipe!
Ok, now that we know everything we need to know about this amazing European Roll Cake (as we’ve determined that it doesn’t originate from Switzerland) we can start making it with the detailed instructions below.
Prep Time: 30 Minutes
Cook Time: 15 Minutes
Cooling Time: 5-6 hours
You could have overwhipped the egg whites, in which case. When you pull out the whisk, the egg meringue should have a “tail,” which indicates that the peaks are soft.
There’s also a chance that you overbaked the cake. Simply continue to bake the top until it seems dry and springy. A cake that has been overbaked will be dry and may crack as a result.
For the filling, you’ll need roughly 12 C (125ml) of heavy whipping cream. If you like a thicker cream layer, you may add extra without a doubt.
If the top layer of your cake gets stuck on parchment, it may indicate that the cake needs a few extra minutes in the oven to finish baking.
Dry and resilient when softly pushed, the surface should not be moist.
These candied jalapenos (also known as cowboy candy) are the ideal sweet-and-spicy condiment to spice up your favorite cuisine. They are fiery jalapeno slices in a sugary glaze. Serve with cream cheese and crackers, over sandwiches and hamburgers, or even in salads, grilled meat and Read More
